Curried Carrot Soup

I have absolutely decided this is my new (old) favorite dish….ever.  I’ve posted the recipe before, but I felt it deserved a re-post!  I have been craving Curried Carrot Soup all week, but because it’s a tiny bit more involved than the one-pan dishes I like to make, I need to be in the mood to make it.  It is SO worth the dirty dishes, believe me!!

Curried Carrot Soup

1 lg onion, chopped

4 tbsp sesame oil (very important for flavor!)

4-4 1/2 c. vegetable broth

4-5 med carrots, grated (1 3/4 c.)

1 1/2 tsp curry powder

1 tsp dried thyme

1 bay leaf

1 pkg (8 oz) cream cheese, cubed

1/4 - 1/2 tsp salt

1 can (14 1/2 oz) diced tomatoes WITH mild green chilies

dash cayenne pepper (to taste)

sour cream (garnish)

In large saucepan, sauté onion in oil. Stir in the broth, carrots, curry, thyme and bay leaf. Bring to a boil. Reduce heat, simmer uncovered for 25-30 minutes or until carrots are tender.
Discard bay leaf and add tomatoes. Cool slightly. Transfer half of soup to blender or food processor. Process until smooth. Pour into soup pot or dutch oven. Repeat with remaining soup and add cream cheese. Combine with soup in pot. Heat through. Stir in salt and cayenne pepper. Serve with dollop of sour cream, garnish with chives or minced parsley.